Curried Chicken Soup
(Total Time: 50 MINS| Serves: 4)
4 grass-fed boneless, skinless chicken thighs
2 chopped scallions
1 tsp, finely chopped fresh ginger
4 crushed garlic cloves
1 (14½-ounce) can unsweetened coconut milk
2 tsp yellow curry paste
3 tsp soy sauce
2 tsp fish sauce
1 (6-ounce) can straw mushrooms
½ cup halved grape tomatoes
¼ cup chopped fresh cilantro
1 tbsp. fresh lime juice
For soup: in the pot of Instant Pot, add all ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Soup” and just use the default time of 12 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and with a slotted spoon, transfer chicken thighs into a bowl.
Stir in veggies and secure the lid for about 5 minutes.
With 2 forks, shred chicken thighs and then return to the pot.
Per Serving (Calories 492|Total Fat 34.6g| Net Carbs 2.67g| Protein 37.6g| Fiber 3.3g)